Whole-Wheat Oatmeal Pancakes (Gourmet Magazine)

Name: Whole-Wheat Oatmeal Pancakes (Gourmet Magazine)
Prep time: 20 min
Total time: 20 min
Yield: 14 pancakes
Ingredients: 3/4 cup quick-cooking oats; 1 1/2 cups well-shaken buttermilk, plus; 2 tablespoons well-shaken buttermilk, divided; 3/4 cup whole wheat flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/8 teaspoon grated nutmeg; 1/2 teaspoon salt; 1 large egg, lightly beaten; 2 tablespoons unsalted butter, melted; 1 tablespoon packed brown sugar

(1)

Recipe by blucoat

This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)

READY IN: 20mins

YIELD: 14 pancakes

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup quick-cooking oats
1 ¹⁄₂

cups well-shaken buttermilk, plus
2

tablespoons well-shaken buttermilk, divided
³⁄₄

cup whole wheat flour
1 ¹⁄₂

teaspoons baking powder
³⁄₄

teaspoon baking soda
¹⁄₂

teaspoon cinnamon
¹⁄₈

teaspoon grated nutmeg
¹⁄₂

teaspoon salt
1

large egg, lightly beaten
2

tablespoons unsalted butter, melted
1

tablespoon packed brown sugar

DIRECTIONS

Soak oats in 3/4 cup buttermilk 10 minutes.
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).

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